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Winemaker's Notes

Intense red-purple in the glass. Initial smoky cloves and savory notes give way to a plum and black cherry nose with hints of sweet oak spice. Medium bodied with well-integrated oak and fruit, this wine has a smooth tannin structure and lingering spice flavors.

The Wine Advocate - "The 2010 Spice Route Chakalaka, from Swartland, Oakleaf and Koffieklip, is a serious Rhone Ranger blend of 30% Syrah, 25% Mourvedre, 13% Carignan, 8% Grenache and the rest Petite Sirah and Tannat aged 14 months in a combination of French and American oak (14.5% natural alcohol). This intriguing red is loaded with white chocolate, coffee bean, black currant, kirsch, licorice and Provencal herb characteristics as well as a slight touch of vanillin (from the oak aging). It is a beautifully fruit-driven, medium to full-bodied, South African powerhouse to drink over the next 5-6 years."

Spice Route Winery

Five centuries ago the ancient mariners braved uncharted seas to round the Cape in search of exotic spices. Their nerve and dash inspired Charles Back to found the Spice Route Winery in 1997. Charles had bought the farm Klein Amoskuil, and this Malmesbury based farm is now home to Spice Route's Swartland terroir styled wines. The Spice Route Winery has found its signature wine style in the warm rolling hills along the Cape West Coast. Matching traditional practices in the vineyards with modern, minimalist approaches in the cellar, they produce exceptionally ripe and deep-flavoured wines. The deep red soils sustain unirrigated bush vine through the long warm summers. These harsh conditions are tempered by cool Atlantic breezes rolling in overnight. In its few years since inception had a stratospheric climb into the top echelons of the South African wine industry.
View all Spice Route Wines

About South Africa

A long history of growing grapes and making wine, but less of a history on exporting it, and even lesser on
the quality aspect.
At the turn of the century (1900, that is), a surplus of wine in South Africa created a hierarchy of cooperatives, the
biggest and best known being KWV. This organization seemed to favor quantity over quality and had most
control over wines and vineyards until the late 1980's. Now, with a bit more competition, quality is coming
around. Yet, South African wine was not even seen in American wine stores until the mid-1990's – the trade
embargo on the country for their racial apartheid laws kept South African wine out of the US. When apartheid fell, so did the
embargo, and SA bottles began showing up on US shelves.

Notable Facts
White wine has always been the cash crop of South Africa, with much of it distilled to make brandy.
More white than red is
planted, much of it the Steen variety – known elsewhere in the world as
Chenin Blanc. Good producers are making
top quality dry wines from this grape. Another grape gaining some raves is
Sauvignon Blanc, producing
whites that are dry and crisp, yet rounder than many of its Southern Hemisphere counterparts. For reds,
the top grapes are Syrah/Shiraz,
Cabernet Sauvignon (& blends) and
Pinotage. Cabernet Sauvignon and
Bordeaux blends was once the
favorite and most-produced, but Shiraz is taking over as
wineries crank out high quality wines from the variety. Pinotage, which used to be a grape only your
mother could love, has improved dramatically and is often as delicious as it is distinctive. The most
popular regions of the country include Stellenbosch and Paarl.

About South Africa

A long history of growing grapes and making wine, but less of a history on exporting it, and even lesser on the quality aspect. At the turn of the century (1900, that is), a surplus of wine in South Africa created a hierarchy of cooperatives, the biggest and best known being KWV. This organization seemed to favor quantity over quality and had most control over wines and vineyards until the late 1980's. Now, with a bit more competition, quality is the focus of many winemakers. Yet, South African wine was not even seen in American wine stores until the mid-1990's – the trade embargo on the country for their racial apartheid laws kept South African wine out of the US. When apartheid fell, so did the embargo, and South African bottles began showing up on US shelves.

Notable Facts

White wine has always been the cash crop of South Africa, with much of it distilled to make brandy. More white than red is planted, the majority of it is Steen – known elsewhere in the world as Chenin Blanc. Good producers are making top quality dry wines from this grape. Another grape the critics rave aboutSauvignon Blanc, producing whites that are dry and crisp, yet rounder than many of its Southern Hemisphere counterparts. For reds, the top grapes are Syrah/Shiraz, Cabernet Sauvignon (& blends) and
Pinotage. Cabernet Sauvignon and Bordeaux blends were once the favorite and most-produced, but Shiraz is taking over as wineries crank out high quality wines from the variety. Pinotage, a man-made crossing between Pinot Noir and Cinsault, has improved dramatically and is often as delicious as it is distinctive. In describing red wines in South Africa, smoky and meaty are two terms that are common. Regionally, the most popular wine-making areas include Stellenbosch and Paarl.

Alcohol By Volume Guide

Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.

Wine Style Guide

Light & Fruity

Red wines that are more fruit-forward and lighter in tannin and body.

Smooth & Supple

Medium bodied reds that go down easy, with smooth tannins and supple fruit.